Where are you in Maine?

When I move from the city I'd like to plant some roots near a good local food system.

I find grilling big slabs like that pretty challenging, so if I had a pot big enough, I'd probably braise it slow and long like an Osso Buco. Some celery, onion, carrot saute first, throw in some bacon pieces, a bay leaf, a couple cups of wine and some thyme sprigs. Let that bugger short of simmering for several hours and you can't overcook it. If you're doing it around Christmas, I'll come up from Lexington and try it!

Very blond and cute kiddo!